The ancho chiles give this veggie chili a nice smoked spiciness that plays off of the sweet parsnips & carrots nicely. Now all I need is a skillet of cornbread...
- 1 tablespoon olive oil
- 2 leeks, white and 1" of pale-green part, diced
- 4 garlic cloves, finely chopped
- 2 large carrots, peeled, cut into 1/4" cubes
- 2 large or 3 medium parsnips, peeled, halved lengthwise if large (remove woody center, if needed), cut into 1/4" cubes
- 1-1 1/2 tablespoons ground ancho chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 teaspoons kosher salt plus more for seasoning
- Two 15-oz. cans cannellini (white kidney) beans, rinsed
- Cilantro leaves
- 1 ripe avocado, peeled, chopped
Heat oil in a large pot over medium-low heat. Add leeks, garlic, and 2 Tbsp. water. Cook until leeks are softened, about 5 minutes. Add carrots and parsnips; stir to coat. Cook, stirring often, until just beginning to soften, about 2 minutes. Add ground chiles, cumin, oregano, and 2 tsp. salt. Stir until fragrant, about 1 minute. Fold in beans. Add 5 cups water (I substituted with 3 cups water and 2 cups of chicken stock) and bring to a boil. Reduce heat and simmer to allow flavors to meld, about 30 minutes. Season with salt.
Garnish with cilantro leaves, if desired, and chopped avocado.
As with all soups, stews and chili...this was better the next day.